About Isaac Toups
Finalist for James Beard “Best Chef: South” 2015; Bravo TV’s “Top Chef” season 13 “Fan Favorite;” and author of The New York Times’ “Best Cookbooks of Fall 2018,” Chasing the Gator – Isaac Toups & the New Cajun Cooking (October 23, 2018 Little, Brown and Company), Chef Isaac Toups exemplifies the new guard of Cajun chefs. A native of Rayne, Louisiana – the heart of Cajun country – Toups is recognized for his “born and braised” culinary style. Chef/Owner of Toups’ Meatery and Toups South in New Orleans, Toups’ unique combination of family roots spanning over 300 years; his upbringing with days spent hunting, fishing and connecting with his surroundings throughout Southern Louisiana; and honing his skills in some of New Orleans’ most acclaimed restaurants – including a decade of fine dining experience in Emeril Lagasse’s New Orleans kitchens – gives Chef Isaac Toups a cutting-edge that is unrivaled. His first restaurant, Toups’ Meatery, opened in 2012 and is Toups’ representation of authentic Cajun cuisine with a sophisticated approach. At Toups South, he branches out beyond Cajun and explores different regions of the South, showcasing the best of vast flavors that define Southern cuisine.